CHEW ON THIS
Restaurant ReportWhy settle for one meal at one restaurant when you could hop on a bus for a tour of three restaurants and three signature dishes? KCC offers progressive dinner
at 3 restaurants
Star-Bulletin StaffThe culinary program at Kapiolani Community College is offering a Summer Progressive Dinner, 5 to 10 p.m. Aug. 12.
The restaurant tour visits Chai's Island Bistro for an appetizer of Kataifi & Macadamia Nut-Crusted Black Tiger Prawns, then moves to Diamond Head Grill for an entree of Porcini Mushroom-Dusted Angus Tenderloin served with herb gnocchi and grilled Waialua asparagus, and finishes at Aaron's Atop the Ala Moana for dessert of Bananas Foster.
Meet at the chapel next to the lower parking lot at KCC. Cost is $64, which includes tax and tips. Drinks may be purchased at each stop.
Call 734-9211.
Chef Mavro cooks on TV
Check out the Chef Mavro Web site, www.chefmavro.com, for a sneak peak at chef George Mavrothalassitis' appearance on "Travel Café."In fact, those moving pictures are the only way you'll be able to see the cooking segment, since "Travel Café" airs only on the NBC affiliate in Southern California.
Mavrothalassitis prepared his Onaga Baked in a Hawaiian Salt Crust while ankle-deep in the ocean off the Kaimana Beach Hotel on July 26. Host Chuck Henry decided the cooking -- which included actual cooking on hot burners -- should take place at sea.
The chef also filmed a segment to air on the Food Network show "Follow That Food" -- this time working on land at Magic Island and showcasing Hawaii-grown vanilla in a lobster dish.
Winez & Grindz
The Pineapple Room is offering these Winez & Grindz dinners in early August:Friday: Sous chef Neil Nakasone's "Grill Menu" features Lettuce-Wrapped Lemongrass Beef with Rice Noodles, Grilled Duck and Foie Gras Yakitori, Satay-Style Kahuku Prawn Salad and Kiawe-Grilled Ahi Steak Kalbi Style. The wine flight: Monchhof Riesling 2000, Scheurebe Spatlese, "Ungsteiner Herrenberg" Pfeffingen and Barbolini Lambrusco 1999.
Aug. 16: Chef de Cuisine Barbara Stange's menu includes Seared Ahi Crostini with Sun-dried Tomato Jam (served with REDS Laurel Glen 1999), Baby Arugula and Big Island Feta Salad with Cheverny Domaine du Salvard 2000), Kahuku Sweet Corn Tamales with Lobster (with Domaine du Poujul Rosé 2000) and Grilled Shrimp and Veal Short Ribs with Kona Coffee Barbecue Sauce (with Bonny Doon Syrah 2000).
Cost for either dinner is $49, $64 with wines. Call 945-6573.
First Impressions
STAR-BULLETIN
For many diners, the bread basket is an important first step in judging the dining experience. At Canoes at the Ilikai in the Renaissance Ilikai Waikiki Hotel, this initial offering has been given a makeover. Instead of buns, the restaurant is offering sunflower and rosemary breads and chunks of soft pretzels. No simple butter dish either -- the breads are served with Basil-Macadamia Nut Aioli and Cilantro Chile Hummus Spread.
Dinner affairs
Hawaiian Clam Bake Buffet: Wok Steamer-Seafood Lau-Lau -- clams, crab, lobster, seaweed, corn and asparagus in luau leaves -- will be featured alongside other seafood favorites, Tuesdays through Aug. 27 at the Plumeria Beach Cafe at the Kahala Mandarin Oriental. Cost is $38.75, $19.50 children. Call 739-8760.Penfolds Wine Dinner: Chef Duccio Orlandini prepares a five-course menu showcasing the 1997 "Grange" vintage and other Penfolds wines, Friday at Donatoni's Italian Restaurant at Hilton Waikoloa Village. The menu: Warm Shrimp and Cannellini Beans Purée, Bitter Greens Tossed with Roasted Waimea Tomato Vinaigrette and Spiced Pecans, Trenne Pasta with Oyster Mushrooms and Mussels, Seared Hudson Valley Breast of Duck and Poached Pears with Hazelnut Mousse. Cost is $95. Call 808-886-1234.
Do you fly? Airline employees are entitled to a 15 percent discount at Compadres Bar & Grill. The restaurant has offered the deal since its founding in 1984 in Ward Centre, but it applies to Compadres locations in Lahaina Cannery Mall and in California as well. Call 591-8307.
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